BUDDHA FEAST RECIPE RECIPES

Steps:

• In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.
• Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.
• Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.

Steps:

• Stir the stock, oyster-flavoured sauce, soy sauce and sugar together in a medium bowl till the sugar is desolved. For the Dish: Pour sufficient hot water over the dry bean curd sticks in a medium bowl to cover them completely. Soak till soft sufficient to cut, about 1 hour. Drain the bean curd and cut into bite-sized pcs. Pour sufficient hot water over the mushrooms, wood ears and lily buds in a large bowl to cover them completely. Soak till softened, about 20 min. Drain. Throw away the black mushroom stems and leave the caps whole. Cut the wood ear mushrooms into thin strips. Cut off the hard tip of the lily buds, then tie each bud into a knot in the center. Pour sufficient hot water over the bean thread noodles in a medium bowl to cover them completely. Soak till softened, about 10 min. Drain the noodles, lay them out on a cutting board and cut them in half crosswise. Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the bean curd and cook, stirring, for 1 minute. Add in the fermented red bean curd, mushrooms, wood ears, lily buds, noodles, button mushrooms, cabbage, tofu puffs, water chestnuts, green beans, pine nuts, gingko nuts and sauce. Stir once or possibly twice to mix well and bring to a boil. Adjust the heat so the liquid is simmering, cover the wok and simmer till the bean curd is tender, 8 to 10 min. Stir in the sesame oil, scoop onto a serving platter and serve. This recipe yields 6 servings.